Biscuits and Sausage GravyIngredients:2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1/2 cup cold butter, cubed3/4 cup milk1 pound breakfast sausage1/4 cup all-purpose flour2 1/2 cups whole milk1/2 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon crushed red pepper flakes (optional)Instructions:Preheat the oven to 425°F. In a large bowl, mix the flour, baking powder, and salt. Add the cold butter and cut it into the flour using your fingers or a pastry cutter until the mixture looks crumbly. Pour in the milk and stir just until a dough forms.Turn the dough onto a floured surface and gently knead it a few times. Roll it out to about 1-inch thickness and cut into biscuits using a cutter or glass. Place them on a baking sheet and bake for 12 to 15 minutes until golden brown.While the biscuits are baking, cook the sausage in a large skillet over medium heat, breaking it apart as it cooks until browned and fully cooked. Do not drain the fat.Sprinkle the flour over the cooked sausage and stir well, letting it cook for about 1 to 2 minutes to remove the raw flour taste. Slowly pour in the milk while stirring constantly to avoid lumps.Continue cooking the gravy, stirring frequently, until it thickens to a creamy consistency. Season with salt, black pepper, and red pepper flakes if desired.Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately while hot.
Biscuits and Sausage Gravy
